Mon, 15 August 2022
Serves 4.
150g creme fraiche
75g chocolate
15g butter
1 tsp ground cinnamon
2 fresh plums, de-stoned and sliced
1. Place the creme fraiche in a small saucepan and bring to a gentle boil over a medium heat.
2. Once boiling, add the chocolate and reduce the heat. Stir until well combined.
3. Divide amongst 4 small jars, glasses or ramekins. Place in the fridge to set.
4. Melt the butter in a frying pan. Once melted, add the cinnamon and plum slices. Allow the butter to bubble up around the plum slices and turn them over. Cook for 2-3 minutes or until soft through but still holding their shape.
5. Remove from the heat and allow to cool in the butter sauce.
6. To serve: remove the chocolate pots from the fridge, add a teaspoonful of creme fraiche to each and place the plum slices on top.
